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213 g Canned Alaska salmon
- (pink or red)
2 tb Mayonnaise
2 tb Natural yogurt
-OR- sour cream
1 Lime -- juiced
2 ts Medium hot curry paste
-(or more, if desired)
2 Pickled dill cucumbers
-- chopped
1 Avocado -- peeled and chopped
1 Red apple
- core removed and chopped
Salt to taste
2 tb Vegetable oil
6 Poppadoms
Drain the can of salmon and flake the fish. Set aside.
Mix together the mayonnaise, yogurt, lime juice, curry
paste, dill cucumber, avocado and apple. Season
lightly and stir in the salmon flakes.
Heat the oil in a frying pan and fry each poppadom,
not too rapidly or they will lose their shape and curl
up unevenly. Cook until they are crisp and the edges
have curled up. Pile equal amounts of the salmon curry
onto each poppadom and serve on individual plates,
garnished with a little salad and lime slices.
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